Ingredients
| 15g butter | |
| 1 tablespoon plain flour | |
| 100ml milk | |
| 1 teaspoon Marmite or Vegemite | |
| 100g cheddar cheese, grated | |
| 1 tablespoon nutritional yeast (optional) | |
| 250g high-grade flour, plus extra to roll | |
| 150g wholewheat flour | |
| 1½ teaspoons instant yeast | |
| ½ teaspoon salt | |
| 375ml warm water | |
| butter, to serve |
I basically grew up on cheese, Marmite and Vogels bread sandwiches and wanted to use this combination for a canapé to take to a friend’s New Zealand food-themed citizenship party. Adding the cheese and Marmite to a béchamel-style sauce gave a versatile spread that has more body than just the two combined.
To make canapés, cut bite-sized rounds from Vogels bread, lay them on a lined baking sheet, toast for a few minutes in a 180℃ oven then top with teaspoonfuls of the béchamel and bake for 8-10 until just bubbling. Make sure you use the baking paper as the filling oozes out, but this is the tasty part so is to be encouraged!
Here I have made a cheese and Marmite loaf using a no-knead dough that can prove overnight in the fridge or on the bench for a couple of hours.
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Instructions
| 1. | Melt the butter in a small saucepan over a medium heat. |
| 2. | Add the plain flour and stir until the butter and flour are well combined then cook, stirring, for about 1 minute, without browning. |
| 3. | Pour in the milk, stirring constantly as it thickens for 2-3 minutes. |
| 4. | Remove from the heat and stir in the Marmite, cheese and nutritional yeast, if using. Store in the fridge for up to 1 week. |
| 5. | In a large bowl mix together the flours, yeast and salt then stir in the warm water. |
| 6. | Stir together well (the mix should be wet and loose enough to mix together easily). |
| 7. | Cover with plastic wrap and leave to prove on the bench for 2 hours or overnight in the fridge. |
| 8. | Line a loaf pan with baking paper (I used a pan 23cm x 13cm). |
| 9. | Dust the bench very well with flour and scrape out the dough using a dough scraper or spatula. |
| 10. | Bring the dough together with some of the flour so it is manageable and not too sticky. Divide into 12 equal portions. |
| 11. | Take one piece of dough and press out to a circle, roughly 10cm in diameter. |
| 12. | Spoon a heaped teaspoon of the cheese-Marmite filling into the middle, fold over to a half circle and pinch the edges to seal. |
| 13. | Place at the end of the loaf pan, pinched-side up. |
| 14. | I like to balance the loaf pan on a balled-up tea towel at an angle so the dough stays put and you can add the next piece easily. |
| 15. | Repeat with remaining dough until the pan is evenly full. |
| 16. | Leave to rise at room temperature; this will take 30 minutes for room temperature dough, or 1 hour if the dough has been in the fridge. |
| 17. | Heat the oven to 220℃ then reduce to 180℃ and bake the loaf for 45-50 minutes, covering with foil if the top gets too brown. |
| 18. | Cool for at least 10 minutes before eating with butter if liked. |
Recipes & food styling Fiona Smith / Photography Aaron McLean / Styling Fiona Lascelles